1 1-inch piece ginger, peeled, finely grated
4 garlic cloves, finely grated
1 lb hot Italian sausage, removed from casing
1 tbsp neutral oil
6 oz shiitake mushrooms, thinly sliced
6 c very thinly sliced Napa cabbage
2 tbsp seasoned rice vinegar
2 tbsp soy sauce
1 bunch green onions, sliced thin
⅓ c thinly sliced chives
1 tsp toasted sesame oil
2 tsp sesame seeds
8 flour tortillas
Hoisin sauce and Sriracha
Heat 2 tbsp oil in a large skillet, over medium-high and cook garlic, ginger and sausage mixture, breaking up with a wooden spoon, until browned, crisp, and cooked through, 6–8 minutes. Using a slotted spoon, transfer sausage mixture to a clean bowl.
Increase heat to high and cook mushrooms in the fat in the skillet, tossing often, until browned and starting to release their juices, about 4 minutes. Add cabbage and cook, tossing often, until cabbage is wilted and tender, about 4 minutes. Drizzle in vinegar and soy sauce and cook, tossing, until liquid is mostly reduced and skillet is dry in spots, about 2 minutes.
Remove skillet from heat and mix chives, sausage, and drizzle with sesame oil and sprinkle with sesame seeds.
Serve stir-fry with tortillas, hoisin sauce, and Sriracha for making individual wraps.